This seafood boil sauce recipe is one for the record books. The rich sauce is made with garlic, butter, and a hint of spice. It goes well with seafood boils.
This simple sauce only takes 20 minutes to make and only needs a few simple ingredients. Get your favorite seafood ready and let’s make this tasty sauce!
This sauce is essential for seafood boil recipes. You have to try this recipe, whether you’re having a crab boil, a crawfish boil, a shrimp boil, or just want to dip your fish tails or snow crab legs. That being said, I can promise you that this will become your favorite seafood boil sauce and you will never want to go to a seafood restaurant again. Its such a treat for your taste buds.
Best part? Cooking time from start to finish is 20 minutes. Youll have a delicious seafood butter sauce on your plate in no time!.
The tangy, spicy, vibrant orange-red sauce served at seafood restaurants like Juicy Crab is one of the most addictive condiments out there. The flavor transforms ordinary boiled crab and shrimp into a finger-licking feast. But what exactly gives this sauce its addictive kick and how can you duplicate it at home?
I’m breaking down how to make authentic, restaurant-quality red crab juicy sauce from scratch using common ingredients. With just a bit of preparation, you’ll be able to recreate this top-secret recipe and elevate your seafood boils.
This sauce is a staple at crab shacks and seafood chains like The Juicy Crab, where it’s liberally drizzled over crab boils and used as a dip for shellfish. It also goes by names like “Juicy Sauce” and “Crab Juice.”
The defining characteristics of red crab juicy sauce are
- Thick, smooth, creamy texture
- Vibrant orangey-red color
- Buttery, with a kick of garlic
- Tangy and spicy Cajun-Creole flavor
It’s an ideal accompaniment to mild, sweet shellfish, which it transforms into an addictive flavor bomb.
Key Ingredients Needed to Make It
The great news is you likely have most of the ingredients on hand to make this showstopping crab sauce
Butter – For rich creaminess and body
Garlic – Minced and powdered for zing
Lemon juice – Provides bright acidity
Louisiana-style seasoning – For signature spicy Cajun flavor
Hot sauce – Cayenne or Tabasco for heat and color
Chicken broth – Thins and prevents greasiness
Onion – For savory depth of flavor
With just these core components, you’ll be off to an authentic start. But there are some key extra ingredients that take it over the top.
Secret Ingredients to Elevate the Flavor
To truly mimic the flavor of restaurant-grade crab juicy sauce, you’ll want to incorporate these boosters:
- Old Bay – Adds warmth and savoriness
- Smoked paprika – For subtle smokiness
- Celery salt – Extra dimension of flavor
- Dried oregano – Earthiness
- Red pepper flakes – A touch more heat
- MSG – Amped up savory umami taste
Blend a spoonful or two of each of these into the base sauce to maximize the flavor impact.
Choosing the Right Kind of Butter
Creamy, rich butter provides the velvety base. Using salted and unsalted butter together helps build deep, layered butter flavor.
Clarified butter is ideal, as it won’t separate when simmered. But regular melted butter also works. Just skim the foam as it simmers.
Going light on the butter sacrifices richness. Use at least 2 sticks for an ultra-indulgent sauce.
Optimizing the Texture
Getting the consistency just right is key. The sauce should generously coat the back of a spoon but not be thin and watery.
Simmering helps meld the flavors while reducing and thickening the sauce. 20-30 minutes of gentle bubbling concentrates the ingredients.
If it’s too thick, gradually stir in more broth until reaching the ideal creamy-but-pourable texture.
Boosting the Vibrant Red-Orange Color
The hot sauce and seasoning provide reddish-orange hues. But adding a touch of tomato paste before simmering helps intensify the brightness.
For a deeper crimson color, you can also incorporate a few teaspoons of prepared red curry paste.
Just a spoonful or two of either is plenty to pump up the vibrancy.
Ideal Pairings with Red Crab Juicy Sauce
This sauce was born to complement seafood. The time-tested pairings include:
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Snow crab legs – The butter seeps into every crevice
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Shrimp – Their sweetness balances the spice
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Crawfish – The sauce coats each little tail
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Lobster – Draws out the natural sweetness
The sauce also makes chicken, fries and veggies irresistible. Try it on everything!
Storing and Freezing Leftovers
The fresh garlic and lemon give the sauce the most zing in the first 5-7 days. After that, the brightness starts to fade.
For maximum fresh flavor, refrigerate leftovers for under a week. The sauce keeps for up to 2 weeks.
You can also freeze sauce for up to 3 months. Thaw in the fridge before using.
Tips for Nailing the Texture
Getting the exact creamy, clings-to-food texture takes some finesse:
- Simmer at least 20 minutes to reduce liquid
- Start with less broth and add more to thin
- Stir regularly to prevent sticking or burning
- Remove from heat just before reaching desired thickness
The sauce will continue thickening as it cools to the ideal dipping consistency.
FAQs About Making Red Crab Juicy Sauce
What is the red crab sauce made of?
The main ingredients are butter, lemon, garlic, Louisiana seasoning, hot sauce and chicken broth.
Does it contain tomato or food coloring?
A small amount of tomato paste is often added for color. No artificial coloring is used.
What’s the difference from garlic butter?
It has way more seasonings than just garlic. The complexity comes from the blend of spices.
Should it be refrigerated?
Yes, it’s a dairy-based sauce and needs to be kept chilled. Use within 1-2 weeks.
Can I adjust the heat level?
Yes, reduce the amount of hot sauce or cayenne to make it milder. Or add more for extra kick.
Ready to Get Dipping!
Once you understand the key components – butter, lemon, heat and seasoning – it’s easy to whip up restaurant-caliber red crab juicy sauce to dunk your seafood in.
Adjust the ingredients to suit your tastes. Then get ready for round after round of irresistible dipping!
How to make Seafood Boil Sauce
- Melt butter in a large skillet over medium heat. Put in the diced onions and cook for 5 minutes after the butter melts. After that, add the garlic slices and cook for three more minutes in the butter.
- Salt, pepper, onion powder, old bay, brown sugar, and red pepper flakes should be added now. Stir together and cook for 5 minutes. Then add chicken stock. Add the spices and stir them in. Let the sauce boil, then turn it down and let it cook for 6 to 8 minutes. Take it off the heat and add the parsley and lemon juice.
- Pour over seafood that’s been cooked, and use any extra as a dipping sauce.
What to serve with Seafood Boil Sauce
Eat this great recipe with fresh seafood or any seafood dish. If you need some inspiration, try these recipes:
For more, heres an entire post on what to eat with a seafood boil.
Old Bay seasoning, garlic, onion powder, red pepper flakes, onions, butter, brown sugar, chicken stock, lemon juice, and fresh parsley are all used in this seafood sauce recipe.
Reheat the sauce two ways. For best results, add it to a pan over low heat and allow it to warm. You can also heat in the microwave for 30 seconds at a time to keep the food from burning when you start cooking it again.